Pumpkin Pecan Pie
I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. —Jean Lockwood, Bayfield, Colorado
Reviews
Wow, this pie is delicious! My husband loves pumpkin pie and I love pecan pie so I decided to try this and have both! I actually hated pumpkin pie until I made this one. I did use maple syrup instead of the molasses and it came out great. My son also said it was the best pumpkin pie he ever had! Will definitely make this again.
Regarding the molasses, there are different strengths (mild?blackstrap) with increasing intensities of flavor and bitterness. Were I to try this recipe and wanted to use molasses (though the maple syrup suggested by ljohnson1963 sounds good), I would at least start with the mild type of molasses.
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I was afraid to use the molasses after reading the reviews. So, I used two tablespoons of real maple syrup instead. This pie was delicious, my whole family loved it.
My Thanksgiving dinner was perfect and then I brought this pie out for "The Dessert" Ugh everyone thought it was spoiled!!! We couldn't figure out what it was and then just payed close attention to the filling and realized it was the molasses, it completely took over the entire taste of the pie and molasses did not go to well with pumpkin- this is the first time this has ever happened to me! Never again will I use a new recipe for a holiday or dinner with guests.
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You can definately taste the molasses. If you like molasses, you'll like this pie. It was just a bit too strong for my husband and I. I might try it excluding the molasses.
For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.
What can I substitute for corn syrup?
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